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'Bread Lab' Opening in Bushwick With Stone Mill, Classes and Baked Goods

By Gwynne Hogan | December 1, 2015 8:08am
 Chef Adam Leonti tries out his new bread mill.
Chef Adam Leonti tries out his new bread mill.
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BrooklynBreadLab/Instagram

BUSHWICK — A pop-up flour mill is opening this week on Moore Street, where you'll be able to pick up freshly made breads, pastries, pastas and pizzas, while more gung-ho dough lovers can learn how to make their own yeasty concoctions from scratch.

The Brooklyn Bread Lab, as the shop is called, is run by chef Adam Leonti, a Brooklyn native, who worked most recently at Vetri, a famed Italian restaurant in Philadelphia.

“Breads just taste differently when they’re made with fresh milled grains,” said Leonti. “Just like with coffee, where fresh ground beans give you a better cup, it’s the same with bread when you mill your own flour."

The bakery and mill are an offshoot of the Williamsburg Hotel, where Leonti will be head chef once it opens this spring on the corner of Wythe Avenue and North 10th Street.

When the hotel opens for business, however, the mill will focus on providing products for the restaurant and probably no longer offer baked goods or classes, a spokeswoman for the Brooklyn Bread Lab said.

Classes on how to make pizza, pasta, bread and lessons geared toward kids cost $75 to $95.

You can find more information on the Brooklyn Bread Lab's website

The mill has arrived at #bkbreadlab @adamleonti #bread #bushwick #grain #realbread #twhbk

A video posted by Brooklyn Bread Lab (@brooklynbreadlab) on